Combine the first 6 ingredients in a small bowl. Stir in the cheese. Cover and refrigerate until needed. Cut the pear in half lengthwise and remove the core. Thinly slice the pear halves, set them in a second bowl and coat with lemon juice. Divide and mound the salad greens among 4 plates. Drizzle with the dressing to taste. To serve, garnish the top of the salad with the pear slices and cranberries.